What is your current grain bill? Without knowing, I would go with some munich and maybe a touch of melanoidin (unless you're doing a decoction). But a little munich and melanoidin could take you into a darker SRM that's out of style (if you're trying to stick with style), depending on what's already in your recipe.

EDIT: Otherwise, you could try to think fast about improving your efficiency.

EDIT: Otherwise, you could try to think fast about improving your efficiency.

This came up today as I was updating my beersmith stuff. I missed efficiency on my batch today, and so I switched to today's efficiency to be sure I could make it if I screwed up or had the same low performance on the helles, and it dropped me below. I will certainly be working it as hard as I can (stirring well, making temps, etc.). If I come in at my previous efficiency, I should be just barely okay.

I figured if I had something in the cabinet that I could add to get that 2 points, I would not have to worry if I had a repeat of lousy efficiency (by lousy I mean 70% vs. 76%)

I'd make up for it with as much Munich malt as you can while staying below 5 SRM. If you start to get over the SRM with the Munich malt, make up for it with Am. Pale 2-Row. If you're doing a decoction, you can lose the melanoidin all together, which would allow you to use more Munich malt as far as SRM goes. That is to say, if you're doing a thick decoction from a protein/saccharification rest. If you're just doing a thin one at mash-out, keep the melanoidin because I don't think a mash-out decoction does much for maltiness.

first time ever, I ordered the grains in the "recipe bag option" from AHS, so I can't pull anything out.

I should have known not to mess with a good thing!

Maybe I'll play in beersmith and see how much color I get out of the malts I've got on a per-point basis. I'll make the goal to add as little of anything as possible to avoid it being noticeable in the flavor.